View Pit Stop page for race #1201 by solidsnake — Ghost race
View profile for Mirko (solidsnake)
| Official speed | 110.89 wpm (21.64 seconds elapsed during race) |
|---|---|
| Race Start | October 23, 2010 12:01:32am UTC |
| Race Finish | October 23, 2010 12:01:54am UTC |
| Outcome | Win (1 of 2) |
| Points | 0.00 |
| Text | #428 (Length: 200 characters) From compositional considerations the tomato layer would be expected to have a relatively high heat capacity and low conductance. It thus serves as a buffer between the mozzarella and the baked dough. |